Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/4-inch round cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Spoon 1/4 teaspoon apricot preserves in center of each cookie. Fold in sides of each cookie, overlapping at top to resemble bell shape. Sprinkle cookie with white edible glitter; insert large dragee as clapper, if desired.

STEP 4

Bake 10-12 minutes or until edges are lightly browned.

Tip #1

- Other fruit preserves can be used in this cookie as a variation.

Tip #2

- Cut-out cookies seem to brighten any celebration. For best results, roll dough on a lightly floured surface from the center to the edges. Measure the thickness as you go to assure perfect results. Cut the dough into shapes using floured cookie cutters, cutting as close together as possible. Use a pancake turner or wide metal spatula to transfer cookies from the floured surface to the cookie sheet.

Nutrition

70Calories

3Fat (mg)

15Cholesterol (mg)

30Sodium (mg)

9Carbohydrates (g)

0Dietary Fiber

<1Protein (g)

Reviews

These were once called "strawberry lilies" by Land o'lakes, & the cookie recipe was somewhat different: 1/4 c sugar, 1 c butter, 3 oz cream cheese, 1 t vanilla, 2 c flour, 1/4 c salt & 1/2 c jam. The recipe above looks like it was altered for making the cutouts, and I suspect it would not be as tender as the original recipe.

— says Shelli

Helpful?

yes0

No0

March 21, 2010

These are very like a recipe I have been making for about fifty years, except mine only contain butter, cream cheese and flour., i also use sugar-free jam.